Lattice Heart Cookie
These Lattice Heart Cookies are piped using a basket weave nozzle (47/48) to create the prettiest two-tone woven effect. They look delicate and detailed, but the technique is surprisingly simple : just pipe, chill, cut and bake.
Buttery, lightly sweet and flavoured with vanilla, they hold their shape beautifully. Finished with a drizzle of white candy melts and Valentine sprinkles, they’re perfect for gifting, dessert boxes or a romantic bake sale moment 💕
Ingredients :
200g unsalted butter, softened
Pinch of salt
90g icing sugar
50g egg white
1 tsp vanilla paste
225g cake flour, sifted
Soft pink food colouring
White candy melts, for drizzling
Valentine sprinkles
Method:
In a large bowl, cream the softened butter, pinch of salt and icing sugar until smooth and well combined.
Add the egg white and vanilla paste. Mix until fully incorporated and silky.
Sift in the cake flour and gently fold with a rubber spatula until just combined. Do not overmix.
Divide the dough evenly into two bowls. Leave one plain and colour the other soft pink.
Transfer both colours into a piping bag fitted with a basket weave nozzle (47/48), placing the two colours side by side to create a two-tone effect. Pipe the basket weave design onto separate pieces of parchment paper, making each section slightly larger than your 8cm heart cutter. This makes it easier to lift the parchment and transfer onto a tray for freezing.
Carefully lift each parchment sheet and place onto a baking tray. Freeze for 10 minutes until the dough firms up slightly.
Using an 8cm heart cookie cutter, cut out heart shapes. Remove the excess dough around each heart and place the cut cookies onto a lined baking tray, spacing them slightly apart.
Bake in a preheated oven at 170°C for approx 12-15 minutes, or until the edges are lightly golden.
Allow to cool completely. Drizzle white candy melts over one corner of each cookie and finish with Valentine sprinkles.
Buttery, pretty and piped to perfection, such a sweet little Valentine’s bake 💕